The Epicure's Almanac or Diary of Good Living
June 30th : GREEN PEA SOUP
You cannot make a good-sized tureen of soup with less than a peck of peas. Half fil a large saucepan with water; as soon as it boils put in three table spoonfuls of salt, skim the scum off, and then put in the peas; let them boil for five-and-twenty minutes, drain off thewater.
Put three quarts of broth, made from mutton or veal, but without herbs or spices, into a stewpan; add the peas to this with a dozen leaves of mint, cover down tightly, and let all stew for an hour and a quarter ; season to your taste with pepper and salt ,rub it through a coarse sieve with a wooden spoon, and serve it quite hot with toasted bread cut into dice.